We're talking serious yum factor here and minimal effort.
You can find about a million different recipes for this on Pinterest or your Facebook too, so I'm not sure who to link to or where to place credit. But whoever you are that created this, well, you're awesome.
I chose to use a square cupcake pan to make these, so they'd have the appearance of personal mini cakes, which makes everyone feel special, right? That, and I haven't used this pan in over a year when I bought it for Brae's birthday and so I felt the urge to dust it off. You can do this in a regular rectangle cake pan or in a good ole fashioned cupcake pan, whatever your heart desires!
Vegan apple-cider glazed pumpkin cakes
(makes 12 square cupcakes)
1 box of vegan yellow cake mix
1 can of pumpkin puree (15 oz)
1/4 cup water
1.5 cups powdered sugar
1/4 cup apple cider (you can use a little less if you like your glaze thicker)
1 tsp pumpkin pie spice
Preheat the oven to 375.
Mix together cake mix and pumpkin. Grease your cupcake pan. Add in water and whip with hand or stand mixer. Once whipped together (mixture will be thick and a nice heavy fluffy texture), scoop into square cupcake pan (or whatever you've got). Bake for 25-30 minutes, or until the cakes begin to pull from the sides. Once cool, transfer your mini cakes to a large plate or tray.
In a medium bowl, mix together powdered sugar and apple cider. Once fully blended, stir in pumpkin pie spice. With a fork, stab holes in the mini cakes, about 6-10 per cake. Pour glaze over mini cakes.
Savor. Savor some more. Share if you must.
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